Concepedia

Processed Cheese Composition

Processed Cheese Composition is a scientific construct that specifies the quantitative and qualitative formulation of dairy and non-dairy ingredients, including natural cheese, emulsifying salts, water, and optional additives, engineered to achieve defined functional, textural, and sensory properties in thermally processed cheese products.

79

Publications

2.9K

Citations

256

Authors

91

Institutions

Publications per year

2017–2026

22

Parents

Publications

79

Effect of blending Jersey and Holstein-Friesian milk on Cheddar cheese processing, composition, and quality

Julie Bland, Alistair S. Grandison, Colette C. Fagan · Journal of Dairy Science · 2014 · 165 citations · Full text

, , +14

Conjugated linoleic acid concentration in processed cheese

N.C. Shantha, Eric A. Decker, Z. Ustunol · Journal of the American Oil Chemists Society · 1992 · 142 citations

, , +15

The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese

Luana Limoeiro Ferrão, Marcus Vinícius S. Ferreira, Rodrigo N. Cavalcanti et al. · Food Research International · 2018 · 110 citations

, , +13

Influence of cheese ripening and rate of cooling of the processed cheese mixture on rheological properties of processed cheese

Ivo Piska, Jiřı́ Štětina · Journal of Food Engineering · 2003 · 96 citations

, , +14

Synthesis and evaluation of eco-friendly carboxymethyl cellulose/polyvinyl alcohol/CuO bionanocomposites and their use in coating processed cheese

Ahmed M. Youssef, Fayza M. Assem, Hoda S. El‐Sayed et al. · RSC Advances · 2020 · 90 citations · Full text

, , +16

1–5 of 79

Authors

256

  1. FB
    František Buňka

    Tomas Bata University in Zlín, Czechia

    7 publications · 202 citations

    7

    h-index

  2. AS
    Apostolos S. Thomareis

    Alexander Technological Educational Institute of Thessaloniki, Greece

    5 publications · 330 citations

    5

    h-index

  3. RN
    Richardos Nikolaos Salek

    Tomas Bata University in Zlín, Czechia

    4 publications · 105 citations

    4

    h-index

  4. AM
    A.G. Mohamed

    National Research Centre, Egypt

    4 publications · 87 citations

    4

    h-index

  5. GD
    Georgia Dimitreli

    Alexander Technological Educational Institute of Thessaloniki, Greece

    4 publications · 307 citations

    4

    h-index

1–5 of 256

Institutions

91

  1. National Research Centre

    Giza, Egypt

    9 h-index

    25 publications

    882 citations

  2. Tomas Bata University in Zlín

    Zlín, Czechia

    7 h-index

    40 publications

    1.1K citations

  3. Alexander Technological Educational Institute of Thessaloniki

    Thessaloniki, Greece

    5 h-index

    10 publications

    660 citations

  4. Ain Shams University

    Cairo, Egypt

    4 h-index

    11 publications

    537 citations

  5. University of Defence

    Brno, Czechia

    3 h-index

    5 publications

    171 citations

  6. Agricultural Research Center

    Giza, Egypt

    3 h-index

    4 publications

    122 citations

  7. Universidade Federal do Rio de Janeiro

    Rio de Janeiro, Brazil

    2 h-index

    5 publications

    529 citations

  8. University of Khartoum

    Khartoum, Sudan

    2 h-index

    6 publications

    94 citations

1–8 of 91

Venues

  1. International Dairy Journal

    9 publications · 359 citations

    9

    h-index

  2. Journal of Dairy Science

    JDS · 7 publications · 416 citations

    7

    h-index

  3. Journal of Food Processing and Preservation

    4 publications · 69 citations

    4

    h-index

  4. Food Research International

    4 publications · 316 citations

    4

    h-index

  5. Journal of Food Engineering

    4 publications · 339 citations

    4

    h-index

1–5